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Stew and Brew with Tim Milroy from Gage Roads

Not only is Tim Milroy the Alby man around town, he’s also pretty handy in the kitchen!

Tim joined Oliver Peterson today and shared some ways to cook with beer.


It’s a great way to punch up the flavour on a marinade for braised ribs, or long and slow cooking and barbecues


Replace the sparkling water in the mix with beer for a light and crisp batter on your fish n chips


A whole chicken with a beer can up its bum. You open the beer, sit the chook on top of it and pop in in the oven or weber. During the cook, the beer evaporates and keeps the meat moist, while imparting that beer flavour through the chicken


Beer adds great flavour to a braise and slow cooking stew. Instead of using red wine, use a can of beer and slow cook it down.


3-4 Large shortcut bacon strips, diced from Linley Valley Pork
• 1kg WA beef stew meat, cut into 1-inch cubes
• 1/2 teaspoon pepper
• salt & Pepper
• 2 tablespoons canola oil
• 3 medium sized carrots cut into bite sized pieces

• 1 brown onion, cut into wedges
• 1 teaspoon minced garlic
• 1 bay leaf
• 1 can or Stubby of ALBY Draught
• 1 tablespoon soy sauce
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 2 tablespoons all-purpose flour
• 1/4 cup water

Cook bacon in pan until tender. Set aside on paper towel to drain. Sprinkle beef with pepper and salt. In the same pan, brown beef in oil in batches; drain.

Transfer beef to slow cooker. Add the carrots, bacon, onion, garlic and bay leaf.

In a small bowl, combine the beer, soy sauce, Worcestershire sauce and thyme. Pour over beef mixture.

Cover and cook on low for 5-1/2 to 6 hours or until meat and vegetables are tender.

*add in 1 tablespoon of flour at 5 hour mark and stir through to thicken. Add more as desired

Download this podcast here

Oliver Peterson